Food Technology

Year 7

Units Taught

  • Introduction to food safety and hygiene
  • PPE, equipment, bacteria
  • Nutrition
  • Practical skills
  • Food packaging and labelling
  • Oven safety and heating methods 

 

Main Skills Developed

In year 7 the main focus is to build a concrete knowledge of hygiene and nutrition allowing students to prepare, and cook safely.

 

How can parents help to support learning?

Encourage students to cook at home, design and develop existing recipes to your tastes and requirements. Take an interest in labelling and discuss ingredients. Watch cookery programmes and take an interest in health issues that are in the news.

 

Useful Websites

www.bbcgoodfood.co.uk

www.britishnutitionfoundation.co.uk

 

Extra-Curricular opportunities

Look out for baking club posters!

 

SMSC & British Values 

  • We study a variety of cuisines
  • We discuss sustainability and food production
  • We try branded vs value products during sensory analysis
  • We cook dishes from around the world

   

 

Year 8

Units Taught

  • Excess and deficiency
  • Proteins
  • Carbohydrates
  • Fats
  • Practical skills
  • Manufacturing products 

 

Main Skills Developed

In year 8 the main focus is to build upon nutritional knowledge from year 7 and build knowledge of manufacturing in food production, whilst building upon practical skills throughout.

 

How can parents help to support learning?

Encourage students to cook at home, design and develop existing recipes to your tastes and requirements. Take an interest in labelling and discuss ingredients. Watch cookery programmes and take an interest in health issues that are in the news.

 

Useful Websites

www.bbcgoodfood.co.uk

www.britishnutitionfoundation.co.uk

 

Extra-Curricular opportunities

Look out for baking club posters!

 

SMSC & British Values 

  • We study a variety of cuisines
  • We discuss sustainability and food production
  • We try branded vs value products during sensory analysis
  • We cook dishes from around the world

 

 

Year 9

Units Taught

  • Diet and health
  • Eggs
  • Animal welfare
  • Bacteria/food spoilage
  • Intro to Hospitality and Catering
  • Nutrients
  • Teenagers mini project 

 

Main Skills Developed

This course is about independent cooking, students should have the skills required to be able to plan, prepare and cook meals that are nutritionally balanced for themselves. Students build upon their basic nutrient knowledge and begin to look in more depth about nutrient and the effects on their body.

 

How can parents help to support learning?

Encourage students to cook at home, design and develop existing recipes to your tastes and requirements. Take an interest in labelling and discuss ingredients. Watch cookery programmes and take an interest in health issues that are in the news.

 

Useful Websites

www.bbcgoodfood.co.uk

www.britishnutitionfoundation.co.uk

 

Extra-Curricular opportunities

Look out for baking club posters!

 

SMSC & British Values 

  • We study a variety of cuisines
  • We discuss sustainability and food production
  • We try branded vs value products during sensory analysis
  • We cook dishes from around the world
  • Animal welfare
  • Food choices

  

 

 

Year 10

Units Taught – Unit 1 Exam 40% of GCSE

  • The hospitality and catering industry
  • Job requirements and working conditions
  • Factors effecting the success of hospitality and catering providers
  • Operational activities in a kitchen
  • The operation of the front of house
  • Meeting customer requirements
  • Personal safety
  • Responsibilities of employees and employers
  • Risks and control measures for personal safety
  • Food related causes of ill health
  •  Food allergies and intolerances
  • Food safety legislation
  • EHO’S
  • Provisions for specific requirements

 

Main Skills Developed

This year focuses on preparing students to take their qualification exam which is 40% of the qualification, it covers a wide range of aspects of the hospitality and catering industry including job roles and food safety.

 

How can parents help to support learning?

Encourage students to cook at home, design and develop existing recipes to your tastes and requirements. Take an interest in labelling and discuss ingredients. Watch cookery programmes and take an interest in health issues that are in the news.

 

Useful Websites

www.bbcgoodfood.co.uk

www.britishnutitionfoundation.co.uk

 

Extra-Curricular opportunities

Look out for baking club posters!

 

SMSC & British Values 

  • We study a variety of cuisines
  • We discuss sustainability and food production
  • We try branded vs value products during sensory analysis
  • We cook dishes from around the world
  • Animal welfare
  • Food choices

 

Year 11

Units Taught – Unit 1 controlled assessment 60% of qualification

Understand the importance of nutrients when planning menus

Nutritional needs of specific groups

Menu planning 

 

Main Skills Developed

This year focuses on preparing students to submit their controlled assessment which is 60% of the qualification, students plan, prepare and cook meals to suit a specific brief.  

 

How can parents help to support learning?

Encourage students to cook at home, design and develop existing recipes to your tastes and requirements. Take an interest in labelling and discuss ingredients. Watch cookery programmes and take an interest in health issues that are in the news.

 

Useful Websites

www.bbcgoodfood.co.uk

www.britishnutitionfoundation.co.uk

 

Extra-Curricular opportunities

Look out for baking club posters!

 

SMSC & British Values 

  • We study a variety of cuisines
  • We discuss sustainability and food production
  • We try branded vs value products during sensory analysis
  • We cook dishes from around the world
  • Animal welfare
  • Food choices

 

 

Year 12 and 13

Units Taught

  • Meeting nutritional needs of specific groups
  • Current issues in food science and nutrition
  • Food spoilage and bacteria 

 

Main Skills Developed

This course focuses on developing knowledge in food science and nutrition, it looks at the different needs of specific groups of people and how diet related health problems can be addressed. In year 13 students complete and independent research product on a current issue of their choice within the food industry, students also must complete a risk assessment to suit a food safety brief. Students complete high level practical’s during the two year course and get to experiment with different flavours and cuisines.

 

How can parents help to support learning?

Encourage students to cook at home, design and develop existing recipes to your tastes and requirements. Take an interest in labelling and discuss ingredients. Watch cookery programmes and take an interest in health issues that are in the news.

 

Useful Websites

www.bbcgoodfood.co.uk

www.britishnutitionfoundation.co.uk

 

Extra-Curricular opportunities

Work experience within the community

 

SMSC & British Values 

  • We study a variety of cuisines
  • We discuss sustainability and food production
  • We cook dishes from around the world
  • Animal welfare
  • Food choices